越南菜.英语
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Bang chung is made of glutinous rice, pork meat, and green beans paste wrapped in a square of bamboo leaves, giving the rice a green colour after boiling.
Nem Ran or Cha Gio (fried spring roll)
This dish is called Nem Ran by northerners and Cha Gio by southerners.
Ingredients used for Nem Ran comprise of lean minced pork, sea crabs or unshelled shrimps, two kinds of edible mushroom (Nam Huong and Moc Nhi), dried onion, duck eggs, pepper, salt and different kinds of seasoning. All are mixed thoroughly before being wrapped with transparent rice paper into small rolls. These rolls are then fried in boiling oil.
Canh chua originated from the Mekong Region, more specifically from Dong Thap Muoi. Canh chua is a fish sour soup made with fish from the Mekong River and so dua flower. This dish is mostly served when the so dua flower first blossoms at the end of the rainy season. A feast is organized and the fish sour soup is among the delicious meals prepared for this event. Fish sour soup must be eaten very hot. It must also be eaten all at one time since the taste is altered when the soup is reheated.
Crispy shrimp pastry
Although Banh Tom is available almost everywhere in the country, it is best at the Nha Hang Ho Tay (Ho Tay Restaurant) on the banks of Truc Bach Lake, close to Ho Tay (West Lake) in Hanoi. While diners await the arrival of the hot fried shrimp pastry, they can enjoy the picturesque lake and landscapes offered by the vast expanse of water from West Lake and the treelined Thanh Nien Road. The dish should be eaten as soon as it arrives at the table. The fried pastry is topped with red shrimps and is eaten together with dishes of spicy vegetables mixed with sweet and sour sauce.
The secret of this recipe resides in the meat–this is why it must be bought directly from the slaughterhouse early in the morning.
Hh Sour Soup)
Tom Chua (Hue
Sour Shrimp)
This dish can be prepared with any kind of shrimp. The recipe includes a number of steps that must be performed
in a specific order. First, the fresh, clean, and dry shrimp of approximately the same size are put in wine along with dry bamboo shoots, garlic, and chili. The ingredients are kept in a closed container at room temperature for three days. Then the container is put in a cool, dry place. After five or seven days, the sour shrimp are ready.
One must have years of experience to cook excellent Hue beef noodle soup. This recipe mainly consists of shredded meat and rice noodles. Most restaurants and merchants in Hue do not make the rice noodles themselves; they buy them in Van Cu and Bao Vinh, two villages located near Hue.
Grilled minced fish has been served in Vietnam for more than 100 years. The Doan family of Cha Ca Street in Hanoi first invented this dish.
A wide variety of fish can be used in this dish including sturgeon and tuna. Tuna is low in fat, has an exquisite flavour, and few bones. The bones are separated from the meat and put into saffron water to be later used in a sauce. The fish is marinated in salt before being grilled.
Banh Chung (Sticky Rice Cake)
Sticky rice cakes are a Vietnamese traditional dish that must be part of Tet meals. As a matter of fact, every Vietnamese family must have sticky rice cakes among the offerings placed on the altar to their ancestors.
The main ingredients of Nom include grated pieces of turnip, cabbage, or papaya, and slices of cucumber with grated, boiled, lean pork. Other auxiliary ingredients include grated carrot, slices of hot chilly, and roasted ground nuts. These are used to make the dish more colourful. All are mixed thoroughly before being soaked in vinegar, sugar, garlic, hot chilly, and seasoned with salt.
Nom (salad)
This dish is a combination of a variety of fresh vegetables, usually used in salads in Western countries. The make-up of Nom, however, is slightly different.
Nem Ran or Cha Gio (fried spring roll)
This dish is called Nem Ran by northerners and Cha Gio by southerners.
Ingredients used for Nem Ran comprise of lean minced pork, sea crabs or unshelled shrimps, two kinds of edible mushroom (Nam Huong and Moc Nhi), dried onion, duck eggs, pepper, salt and different kinds of seasoning. All are mixed thoroughly before being wrapped with transparent rice paper into small rolls. These rolls are then fried in boiling oil.
Canh chua originated from the Mekong Region, more specifically from Dong Thap Muoi. Canh chua is a fish sour soup made with fish from the Mekong River and so dua flower. This dish is mostly served when the so dua flower first blossoms at the end of the rainy season. A feast is organized and the fish sour soup is among the delicious meals prepared for this event. Fish sour soup must be eaten very hot. It must also be eaten all at one time since the taste is altered when the soup is reheated.
Crispy shrimp pastry
Although Banh Tom is available almost everywhere in the country, it is best at the Nha Hang Ho Tay (Ho Tay Restaurant) on the banks of Truc Bach Lake, close to Ho Tay (West Lake) in Hanoi. While diners await the arrival of the hot fried shrimp pastry, they can enjoy the picturesque lake and landscapes offered by the vast expanse of water from West Lake and the treelined Thanh Nien Road. The dish should be eaten as soon as it arrives at the table. The fried pastry is topped with red shrimps and is eaten together with dishes of spicy vegetables mixed with sweet and sour sauce.
The secret of this recipe resides in the meat–this is why it must be bought directly from the slaughterhouse early in the morning.
Hh Sour Soup)
Tom Chua (Hue
Sour Shrimp)
This dish can be prepared with any kind of shrimp. The recipe includes a number of steps that must be performed
in a specific order. First, the fresh, clean, and dry shrimp of approximately the same size are put in wine along with dry bamboo shoots, garlic, and chili. The ingredients are kept in a closed container at room temperature for three days. Then the container is put in a cool, dry place. After five or seven days, the sour shrimp are ready.
One must have years of experience to cook excellent Hue beef noodle soup. This recipe mainly consists of shredded meat and rice noodles. Most restaurants and merchants in Hue do not make the rice noodles themselves; they buy them in Van Cu and Bao Vinh, two villages located near Hue.
Grilled minced fish has been served in Vietnam for more than 100 years. The Doan family of Cha Ca Street in Hanoi first invented this dish.
A wide variety of fish can be used in this dish including sturgeon and tuna. Tuna is low in fat, has an exquisite flavour, and few bones. The bones are separated from the meat and put into saffron water to be later used in a sauce. The fish is marinated in salt before being grilled.
Banh Chung (Sticky Rice Cake)
Sticky rice cakes are a Vietnamese traditional dish that must be part of Tet meals. As a matter of fact, every Vietnamese family must have sticky rice cakes among the offerings placed on the altar to their ancestors.
The main ingredients of Nom include grated pieces of turnip, cabbage, or papaya, and slices of cucumber with grated, boiled, lean pork. Other auxiliary ingredients include grated carrot, slices of hot chilly, and roasted ground nuts. These are used to make the dish more colourful. All are mixed thoroughly before being soaked in vinegar, sugar, garlic, hot chilly, and seasoned with salt.
Nom (salad)
This dish is a combination of a variety of fresh vegetables, usually used in salads in Western countries. The make-up of Nom, however, is slightly different.